Grilled Tofu with Vegetable Skewers
By Jessica RudolphPublished on June 30, 2025
Time
50 minutes
Yield
Serves 4
Ingredients
2 (14-ounce) blocks firm or extra-firm tofu, sliced length-wise into 1-inch-thick planks2 red bell peppers, seeded and cut into 1½-inch pieces1 red onion, cut into 1½-inch pieces10 ounces cremini mushrooms, stemmed5 tablespoons extra-virgin olive oil, divided¼ cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 3 garlic cloves, minced2 teaspoons balsamic vinegar ½ teaspoon table salt
Before You Begin
Be sure to thoroughly oil the grill grates so the tofu doesn’t stick. We enjoy this meal over a bed of cooked white rice, brown rice, or quinoa.
Instructions
- Spread 1-inch-thick planks of firm or extra-firm tofu (cut from two 14-ounce blocks) over paper towel–lined baking sheet and let drain for 20 minutes. Place 2 red bell peppers, seeded and cut into 1½-inch pieces; 1 red onion, cut into 1½-inch pieces; and 10 ounces stemmed cremini mushrooms in large microwave-safe bowl. Whisk 3 tablespoons extra-virgin olive oil, ¼ cup soy sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 minced garlic cloves, and 2 teaspoons balsamic vinegar together in second bowl; transfer ⅓ cup marinade to bowl with vegetables. Cover and microwave until onion is translucent at edges, 3 to 6 minutes, shaking bowl to redistribute vegetables halfway through microwaving. Let cool slightly.
- Thread vegetables evenly onto four 12-inch skewers. Press tofu dry with paper towels, then brush with remaining 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon table salt.
- Grill kebabs and tofu over hot fire, turning occasionally, until tofu is well browned and vegetables are tender, 10 to 14 minutes. Transfer to platter and drizzle tofu with remaining marinade, turning tofu to coat. Serve.
Time
50 minutesYield
Serves 4Ingredients
2 (14-ounce) blocks firm or extra-firm tofu, sliced length-wise into 1-inch-thick planks
2 red bell peppers, seeded and cut into 1½-inch pieces
1 red onion, cut into 1½-inch pieces
10 ounces cremini mushrooms, stemmed
5 tablespoons extra-virgin olive oil, divided
¼ cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 teaspoons balsamic vinegar
½ teaspoon table salt
Ingredients
2 (14-ounce) blocks firm or extra-firm tofu, sliced length-wise into 1-inch-thick planks
2 red bell peppers, seeded and cut into 1½-inch pieces
1 red onion, cut into 1½-inch pieces
10 ounces cremini mushrooms, stemmed
5 tablespoons extra-virgin olive oil, divided
¼ cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 teaspoons balsamic vinegar
½ teaspoon table salt
Ingredients
2 (14-ounce) blocks firm or extra-firm tofu, sliced length-wise into 1-inch-thick planks
2 red bell peppers, seeded and cut into 1½-inch pieces
1 red onion, cut into 1½-inch pieces
10 ounces cremini mushrooms, stemmed
5 tablespoons extra-virgin olive oil, divided
¼ cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 garlic cloves, minced
2 teaspoons balsamic vinegar
½ teaspoon table salt
Why This Recipe Works
For a supersavory plant-forward entrée, we dressed grilled tofu steaks with a potent sauce of umami-rich soy sauce, Worcestershire sauce, Dijon mustard, garlic, and balsamic vinegar. Drizzling the tofu with the sauce after grilling (instead of marinating it beforehand) prevented the tofu from sticking to the grill. For vegetable kebabs that were tender and evenly cooked, we parcooked the vegetables in the microwave (and tossed them with the soy mixture for deeper flavor).
Before You Begin
Be sure to thoroughly oil the grill grates so the tofu doesn’t stick. We enjoy this meal over a bed of cooked white rice, brown rice, or quinoa.
Instructions
- Spread 1-inch-thick planks of firm or extra-firm tofu (cut from two 14-ounce blocks) over paper towel–lined baking sheet and let drain for 20 minutes. Place 2 red bell peppers, seeded and cut into 1½-inch pieces; 1 red onion, cut into 1½-inch pieces; and 10 ounces stemmed cremini mushrooms in large microwave-safe bowl. Whisk 3 tablespoons extra-virgin olive oil, ¼ cup soy sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 3 minced garlic cloves, and 2 teaspoons balsamic vinegar together in second bowl; transfer ⅓ cup marinade to bowl with vegetables. Cover and microwave until onion is translucent at edges, 3 to 6 minutes, shaking bowl to redistribute vegetables halfway through microwaving. Let cool slightly.
- Thread vegetables evenly onto four 12-inch skewers. Press tofu dry with paper towels, then brush with remaining 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon table salt.
- Grill kebabs and tofu over hot fire, turning occasionally, until tofu is well browned and vegetables are tender, 10 to 14 minutes. Transfer to platter and drizzle tofu with remaining marinade, turning tofu to coat. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments